Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.

Stir in the chopped vegetables (you can use whatever variety of veggies you love so be experimental)

When the frying pan is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.

Pour on half of the batter (as this mixture makes 2 medium sized pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.

Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge and reheated in a frying pan. Eat within 3 days of making the pancakes.